Get Out the Sweaters, Turn On Some Football, and Pass The Squash Soup: A Favorite Fall Recipe


The kids are back to school, and soon there will be a nip in the air. I personally love fall. Maybe it is because I always loved going back to school, or maybe because college football is in my blood (Go Mountaineers!), or maybe because I love comfy sweaters and boots.

Fall also makes me think of apples, pumpkins, and squash, and all of the recipes that include those things! One recipe, in particular, that is a staple in our house is butternut squash soup, which both of my girls – but especially my older one – could probably eat every day.  

20140810-DSC_3061Butternut Squash Soup


  • 1 package of chopped butternut squash or 1 package of frozen butternut squash – Both Trader Joe’s and Whole Foods carry pre-cut packages of butternut squash. You can also use fresh, but it is more labor-intensive and requires removing the skin.
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 large sweet potato, peeled and diced
  • 1 or 2 medium carrots, chopped
  • 2 apples or pears, peeled and diced
  • 2-3 cups low sodium vegetable stock – I use low sodium to keep the sodium content for the girls low. You can also use chicken stock, but I make my soups vegetarian.
  • 2-3 cups water


  • Steam or microwave the squash until slightly tender (about 8-10 minutes). If the squash isn’t already cut into chunks, and let cool.
  • Heat olive oil over medium heat in a large saucepan, and add the onion, carrot, potatoes, apple or pear, and squash.
  • Cook about 5-7 minutes until the onions are browned.
  • Pour in enough vegetable stock and water to cover the vegetables. (I usually pour in the two cups of vegetable stock and then pour in enough water to cover the veggies).
  • Bring to a boil, reduce heat to low, cover and simmer for about 45 minutes (until the vegetables are tender).
  • Transfer to a blender or use an immersion blender, and blend until smooth.
This soup freezes well, so I always have some ready when my older one decides she doesn’t want anything but “squash soup” for dinner. I usually serve it with the turkey quinoa meatballs that I wrote about in an earlier post or just quinoa or brown rice with other veggies. 

What are some of your favorite fall recipes? 

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Kara, her husband, and two little girls M and Z live in the idyllic town of Rowayton. She was born and raised in West Virginia and, although she has lived in the New York metro area for over fifteen years, is a mountaineer forever (Go ‘Eers!). In addition to being a mom to M (born in 2011) and Z (born in 2013), Kara is a full time attorney working in Manhattan and a hobbyist photographer. When not battling Metro North, she enjoys practicing her photography skills, reading the latest best-sellers, trying new recipes for the girls, getting outdoors whether running, hiking or snowshoeing, and competing with her husband for the self-proclaimed title of “Efficiency Expert.” If you can’t find her doing any of these things, she most likely has fallen asleep on the sofa while attempting to watch the latest “must see” movie.


  1. Okay, here’s my update… I love this recipe!! I finally had all the ingredients, and the time, to make it on Sunday. All this week, I’ve been eating a bowl full for lunch, and then most days I have seconds… yum! Thanks, Kara 🙂


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